In a kadai , add a tsp of ghee & roast the sago till it puffs up & turns white. The size will become slightly bigger. Do it in low flame with continuous stirring otherwise sago may be over roasted & burnt. Alternatively you can skin roasting and make it by just washing the nylon javvarisi thrice and cook in required water.

You can also use big, white sago if you don’t have nylon javvarisi. But you should wash it twice, soak it overnight adding equal amount of water. ( ie. 1:1 ratio of big sabudana and water).

In a bowl, take 2 cups of water and cook this sago till it turns transparent. Keep stirring in regular intervals to avoid sticking to the bottom. Add little more water if needed. It took nearly 10-15 mins to cook. Time may vary.

After the sago is completely cooked and becomes almost transparent, add sugar. Mix well & boil for few seconds.

Finally add the milk, cardamom powder and boil for 3 minutes to thicken slightly. Roast the cashews in the remaining ghee & add to the kheer. Serve warm or cold. This kheer tends to thicken when it cools down. So adjust the quantity of milk accordingly.